Ingredients
2/3 pound ground beef (90% lean)
1 bell pepper
large (chopped)
1 onion
large (chopped)
6 garlic cloves (chopped)
1 tablespoon chili powder
2 teaspoons ground cumin
1 can diced tomatoes
low-sodium (14.5 ounces)
1 3/4 cups green salsa (or enchilada sauce
1-16 ounce jar)
1 can pinto or kidney beans
low-sodium (rinsed and drained
15 ounces)
Steps
Wash hands with soap and water.
Place meat, bell pepper, tomatoes, and onion in large sauce pan. Heat on medium 8-10 minutes, stirring frequently until the meat is browned; drain fat.
Add garlic, chili powder and cumin; cook until fragrant (15 seconds).
Stir in salsa and bring to a boil.
Reduce heat and simmer; cover and cook 10-15 minutes, stirring occasionally.
Add beans and cook until heated.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 201 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 32 mg |
| Sodium | 630 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 15 g |
| Vitamin D | 0 mcg |
| Calcium | 91 mg |
| Iron | 4 mg |
| Potassium | 781 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Beef and Bean Chile Verde. Recipe source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.